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LOCATION: Recipes >> Holidays >> Candy Canes (ca 1 lb)

Print this Recipe    Candy Canes (ca 1 lb)

3 cup sugar
1 cup water
1 Tbsp light corn syrup
2 tsp vinegar
mineral oil
3 drops essence of peppermint
3 or 4 drops red food coloring
Confectioners' sugar (i.e., powdered sugar)
cornstarch

Combine sugar, water, corn syrup and vinegar in small heavy pan.
Place over low heat, and stir gently until sugar dissolves. Bring
to a boil, cover, and cook 2-4 minutes or until all sugar crystals
have melted down from sides of pan. (Unmelted sugar will prevent
canes from hardening.) Uncover and cook at a low boil, without
stirring, until 270 F (hard ball). Grease a marble slab, large
baking pan or cookie sheet with plenty of mineral oil. Carefully
pour about 2/3s of mixture onto oiled surface, leaving rest in pan
on warm stove (but with heat off). Sprinkle peppermint onto surface
of poured candy mixture, and, with an oiled spatula, begin folding
all sides into the center; continue to turn and fold until glassy
and cool enough to pick up. Oil hands with mineral oil and stretch
cooled candy, pulling it out slowly until about 14 inches long and
then fold it back on itself. Continue until candy is opaque, creamy
and holds a shape at the ends. (This should be done in a fairly
warm place.) Pull into long strips ca 1/2 inch in diameter, and
cut into desired lengths with oiled scissors. Add red coloring to
remaining syrup, stir well, and pour thin streams of red mixture
on each side of pulled candy strip. Twist together rope-fashion
and form canes. Roll in mixture of confectioners' sugar and
cornstarch and let dry overnight. Shake off excess sugar and starch
in the morning.

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